I think Atchara is Filipinos Kimchi, it’s a condiment that can be paired with many Filipino dishes. Families and friends can make it together and also give it as gift. Massive statement but hey there you go!
When I was thinking about doing a Christmas countdown and the recipes I want to share with you the first recipe I had in mind was Atchara. I love making atchara, it’s colourful, it keeps in the fridge for a long time. It goes great with Lechon (roast pork), Fried fish, Rellenong Manok or Bangus (stuffed chicken or milk fish), Fried chicken or Pork, Daing or Buwad (salted fish) and many fried or dry dishes BUT my personal favourite to pair it with is Humba (braised pork belly)…I know it’s weird but it goes trust me.
Atchara (pickled green papaya)Print Recipe
- medium-large green papaya, grated
- 1 bell pepper (red or green, if both 1/2 of each colour), julienne
- 2 carrots, peeled and julienne
- 80g of ginger, julienne
- 2 cups white vinegar
- 1 large onion,julienne
- 8 cloves garlic, thinly slice
- 130g sugar
- 2tbsp salt (rock salt or kosher)
- 1 1/4 salt (rock salt or kosher)
- 2tsp whole black pepper
- 100g raisins (optional)
Add grated green papaya and salt (2 tbsp) in a large bowl, spreading salt evenly, leave it on the side for 10 minutes or longer to draw out the juices from the papaya
Take liquid out of the papaya by squeezing them until juices runs dry and put it in another bowl
Add some water into the papaya and rinse some of the salt out. Again squeeze all the water out of the papaya until dry then put it in a bowl, put it aside for later
In a deep pan add vinegar and let it boil, turn down the heat then add sugar and salt (1 1/4tsp) let it simmer for 10 minutes, stir occasionally then turn the heat off leaving it to cool on one side
In the bowl with papaya, add carrots, bell peppers, garlic, onions, ginger and whole black pepper then mix well (add raisin and chili here)
Put the papaya and vegetables in the jar then pour the cooled vinegar mixture into the jar, leave it to the side to completely cool down before sealing it and putting it in the fridge
Serve and Enjoy!
Tip! *You can manually grate the papaya using a hand grater or use a food processor *Use rock salt or kosher or pickling salt instead of iodised salt to avoid cloudy liquid in the jar *If you want a spicy atchara add some red Thai julienne or minced chili *Keep this atchara in the fridge